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Creamy Herb Chicken with Mashed Potatoes & Butter Carrots

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This delicious one-pan Creamy Herb Chicken is served with velvety mashed potatoes and sweet butter-glazed carrots.

Ingredients

Scale

For the Creamy Herb Chicken

2–3 boneless, skinless chicken breasts or thighs

½ tsp garlic powder

½ tsp dried thyme

½ tsp dried rosemary

Salt & pepper to taste

1 tbsp olive oil

1 tbsp butter

3 cloves garlic, minced

½ cup chicken broth

½ cup heavy cream (or half-and-half)

⅓ cup grated Parmesan cheese

½ tsp Dijon mustard (optional)

1 tbsp fresh chopped parsley or chives (for garnish)

For the Mashed Potatoes

1.5 lbs Yukon gold or russet potatoes, peeled and cubed

½ cup milk or heavy cream

2–3 tbsp butter

Salt to taste

For the Butter-Glazed Carrots

3 cups baby carrots or sliced regular carrots

2 tbsp butter

1 tbsp brown sugar or honey

¼ tsp salt

Optional: pinch of cinnamon or dried thyme

Instructions

🥔 Make the Mashed Potatoes

  1. Peel and cube potatoes evenly for even cooking.

  2. Place potatoes in a large pot, cover with cold salted water, and bring to a boil.

  3. Cook 15–20 minutes until fork-tender.

  4. Drain well and return to the pot.

  5. Add butter and milk or cream.

  6. Mash until smooth and creamy (use a potato masher or ricer).

  7. Season with salt to taste. Cover to keep warm.

🥕 Make the Glazed Carrots

  1. In a saucepan, combine carrots, butter, brown sugar or honey, salt, and a splash of water.

  2. Cover and cook over medium heat for 10–12 minutes, stirring occasionally.

  3. Uncover for the last 2–3 minutes to reduce and thicken the glaze.

  4. Optionally, add a pinch of cinnamon or dried thyme for flavor.

  5. Set aside and keep warm.

🍗 Cook the Chicken

  1. Pat chicken dry using paper towels.

  2. Season both sides with salt, pepper, garlic powder, thyme, and rosemary.

  3. Heat olive oil and butter in a large skillet over medium-high heat.

  4. Sear the chicken for 4–5 minutes per side until golden and cooked through (165°F internal temp).

  5. Transfer chicken to a plate and keep warm.

🧄 Make the Herb Cream Sauce

  1. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  2. Deglaze the pan with chicken broth, scraping up browned bits.

  3. Stir in heavy cream, Parmesan cheese, and Dijon mustard (if using).

  4. Simmer on medium-low heat for 3–5 minutes until the sauce thickens slightly.

  5. Return the chicken to the pan and spoon sauce over the top.

  6. Simmer for 2 more minutes to blend flavors.

Notes

  • Potato Tip: For extra creamy potatoes, warm the milk before adding.

  • Chicken Cut: Boneless thighs stay juicier if you prefer dark meat.

  • Sauce Texture: Add more broth or cream if the sauce thickens too much.

  • Make-Ahead: Carrots and mashed potatoes can be made ahead and reheated.

  • Gluten-Free Option: This recipe is naturally gluten-free—just check your broth and Dijon mustard labels.

  • Dairy-Free Option: Substitute coconut cream and vegan butter; omit Parmesan.

  • Customize Herbs: Fresh herbs like tarragon or sage can be swapped in.

Find it online: https://claradelish.com/creamy-herb-chicken-with-mashed-potatoes-butter-carrots/